Difficulty: Intermediate
Servings: 8
Best Season: Winter



  1. Place the sultanas, cherries, lemon zest and juice, orange zest and juice, cinnamon, ginger, nutmeg, cloves and brandy in large bowl
  2. Cover and leave to soak for 24 hours
  3. Stir in the brown sugar, grated apple and grated carrot
  4. Stir in the egg, oil and treacle
  5. Mix in the ground almonds, cornflour and baking powder
  6. Grease a 1 litre pudding basin and line the bottom with a disc of grease proof paper
  7. Pour in the pudding mixture
  8. Cover the top with grease proof paper and kitchen foil
  9. Tie securely with string
  10. Place the pudding in a large saucepan
  11. Gently pour in boiling water until it comes half way up the pudding basin
  12. Cover with a lid and steam on a low heat for 4 hours - periodically checking if the water needs topped up
  13. Leave to cool and store in a cool dark place for up to three months
  14. When you wish to serve you can either steam for another 2 hours or remove the foil and microwave for 4 minutes
  15. Invert onto a serving platter where you can flame the pudding by heating ip a ladle of brandy, pouring over the pudding and then lighting
  16. Serve with dairy free custard or cream
Keywords: gluten free Christmas pudding recipe
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